I've mentioned this in another thread, but didn't get any real feedback from Cargill. I'm basically trying to determine where to store my bagged (unmilled) malt and am wondering if such a facility needs to be any of these:
heated (to prevent moisture in malt from freezing/unfreezing, thus cracking malt)
cooled (to prevent staling in summer)
humidity controlled (to prevent staling/moisture pickup)
Cargill or anyone else have a comment, or better yet, a paper or article I can read about this?
heated (to prevent moisture in malt from freezing/unfreezing, thus cracking malt)
cooled (to prevent staling in summer)
humidity controlled (to prevent staling/moisture pickup)
Cargill or anyone else have a comment, or better yet, a paper or article I can read about this?
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